Save to Pinterest My brother brought home a tray of these sliders after a tailgate party, and I couldn't stop eating them cold straight from the fridge at midnight. The next weekend, I insisted he teach me how to make them. We stood in his kitchen with a six-pack of lager, half of which went into the cheese sauce and half into us, laughing as we tried to shape the bratwurst into even patties. They were lopsided and imperfect, but when they came out of the oven with that bubbling beer cheese on top, I knew I'd be making these for every game day from then on.
I made these for a Super Bowl party where half the guests were vegetarians, and I felt a little guilty watching the meat-eaters hover around the tray. One friend kept coming back, plate in hand, saying she'd only have one more. By halftime, the sliders were gone and she was asking for the recipe. I've since learned to make a double batch and set aside a few for myself before putting the tray out, because they truly vanish within minutes.
Ingredients
- Bratwurst sausages: The star of the show, offering deep savory flavor that holds up beautifully when baked into patties.
- Smoked paprika: Adds a subtle smokiness that makes people ask what the secret ingredient is.
- Lager beer: Choose something you'd actually drink, nothing too bitter, it becomes the backbone of the cheese sauce.
- Sharp cheddar cheese: Melts smoothly and brings that necessary sharpness to balance the richness.
- Cream cheese: This is what makes the sauce creamy and clingy instead of oily or separated.
- Dijon mustard: Just half a teaspoon does wonders, brightening everything without tasting mustardy.
- Yellow onion: Takes time to caramelize properly, but the sweet depth they add is worth every minute.
- Slider buns: Soft and slightly sweet, they soak up the sauce and hold everything together without falling apart.
- Dill pickles: The tangy crunch cuts through the richness and keeps each bite interesting.
- Butter and sesame seeds: Brushing the tops makes them golden and gives a slight crunch that feels special.
Instructions
- Get the oven ready:
- Preheat to 375°F and line your baking sheet with parchment so the patties don't stick. This also makes cleanup almost nonexistent.
- Caramelize the onions:
- Heat olive oil in a skillet over medium heat, add the sliced onions with a pinch of salt, and let them slowly turn golden and sweet, stirring every few minutes for about 12 to 15 minutes. Don't rush this step, the flavor payoff is huge.
- Form the patties:
- Squeeze the bratwurst out of its casings into a bowl, add black pepper and smoked paprika, then gently mix and shape into 12 small flat patties. Try to keep them even so they cook at the same rate.
- Bake the patties:
- Arrange them on your prepared sheet and bake for 10 to 12 minutes until cooked through and lightly browned on top. They'll smell incredible.
- Make the beer cheese sauce:
- Melt butter in a saucepan over medium heat, whisk in flour and cook for a minute, then slowly pour in the beer while whisking constantly until smooth. Lower the heat, stir in the cheddar and cream cheese until melted, then add Dijon mustard and a pinch of salt.
- Assemble the sliders:
- Place the bottom buns in a baking dish, top each with a brat patty, caramelized onions, pickles, and a generous spoonful of beer cheese sauce, then cap with the top buns. Brush the tops with melted butter and sprinkle with sesame seeds if you like.
- Bake until golden:
- Pop the whole tray into the oven for 7 to 8 minutes until the buns are toasted and the cheese is bubbling. Serve them hot and watch them disappear.
Save to Pinterest The first time I served these at a backyard cookout, my neighbor asked if I'd ordered them from a restaurant. I laughed and told him they took less than an hour, and he didn't believe me until I walked him through the steps. Now he texts me every football season asking if I'm making the sliders again. It's become our little tradition, and I love that something this simple can turn into a reason for people to gather.
Make It Your Own
If you want a lighter version, swap in turkey bratwurst and use a reduced-fat cheddar, the flavor stays bold and the sauce still clings beautifully. For extra heat, tuck a few sliced jalapeños under the cheese sauce before baking. I've also tried adding a thin layer of whole grain mustard on the bottom bun, and it gave the sliders a sharper, more grown-up edge that some guests really loved. You can even use pretzel buns if you want a chewier, saltier base.
Pairing and Serving
These sliders are best served hot, straight from the oven when the cheese is still gooey and the buns are toasted. I like to serve them on a big wooden board with extra pickles, a small bowl of mustard, and a pile of napkins because things get messy in the best way. Pair them with a crisp pilsner or a cold Hefeweizen, the slight bitterness and carbonation cut through the richness perfectly. If you're feeding a crowd, set out some crispy fries or a simple coleslaw on the side to balance the plate.
Storage and Reheating
Leftovers can be wrapped individually in foil and stored in the fridge for up to two days. Reheat them in a 350°F oven for about 10 minutes until warmed through, the buns get a little crispier but the flavors hold up well. You can also freeze the cooked patties and cheese sauce separately, then assemble fresh when you're ready to serve. The caramelized onions keep in an airtight container in the fridge for up to a week, so you can prep them ahead and save time on game day.
- Make the patties and onions the night before and store them separately in the fridge.
- Warm the cheese sauce gently on the stovetop, adding a splash of beer or milk if it thickens too much.
- Assemble and bake right before serving so the buns stay soft inside and toasted on top.
Save to Pinterest These sliders have become my go-to whenever I need to feed a crowd without spending all day in the kitchen. They're hearty, flavorful, and always make people happy, which is really all you need from a game day recipe.
Your Questions Answered
- → Can I use pre-cooked bratwurst instead of raw sausages?
Yes, you can use pre-cooked bratwurst. Remove the casings, crumble the meat, and reduce the baking time to 6-8 minutes just to heat through and lightly brown the patties.
- → What type of beer works best for the cheese sauce?
A light lager or pilsner works perfectly as it has a mild flavor that complements the cheese without overpowering it. Avoid dark or heavily hopped beers which can make the sauce bitter.
- → Can I make the beer cheese sauce ahead of time?
Absolutely. Prepare the sauce up to 2 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat, stirring frequently, and add a splash of milk if needed to restore consistency.
- → How do I prevent the slider buns from getting soggy?
Toast the bottom buns lightly before assembling, and avoid over-saucing. Apply the beer cheese sauce just before serving, or serve it on the side for guests to add themselves.
- → Can I grill the bratwurst patties instead of baking them?
Yes, grilling adds excellent flavor. Form the patties slightly thicker to prevent them from falling apart, and grill over medium heat for 4-5 minutes per side until cooked through and nicely charred.
- → What can I substitute for beer in the cheese sauce?
Use chicken or vegetable broth combined with a teaspoon of apple cider vinegar to mimic the tangy flavor of beer. The sauce will be slightly less complex but still delicious.